Dust the rabbit pieces with flowing flour, season with salt and
pepper and fry them in butter all around brown in a non-stick
pan.
Use half of the leek stems and cut off the roots and the green
leaves. Cut the leeks into rings. Cut an onion and crush a few
garlic cloves. Fry these vegetables together in a pan in some
butter.
Make a bouquet garni of parsley stems, bay leaf and thyme.
Now put all previous preparations together in a casserole.
Cover with a glass or more of warm chicken stock and the
same amount of lukewarm white wine.
rabbit with fried leek and leek sauce
The rabbit does not have to swim. Stir well and simmer for an
hour under the lid until the meat is cooked.
Meanwhile, prepare the fried leeks. Cut the greenery off the
stems but leave the roots. From the root, cut the stems to ten
centimeters. Remove the outer leaf and halve the leek stems
lengthwise.
Place the halved stems on the cutting edge in a preheated
pan with olive oil. Bake them until they color brown. Turn the
stems over, pour half a glass of water into the pan and cover.
Let it simmer for 10 minutes on a low heat until done.
Back to the rabbit. Remove the meat from the casserole roll.
Put the hand mixer in the cooking liquid and pour it through a
sieve into another pot. Add a bottle of cream and a
tablespoon of grain mustard and reduce. Ticken the sauce if
desired.
On the plate: a piece of rabbit topped with sauce and
finished with chopped parsley. In addition, two fried leek
stems. Serve with a potato preparation of your choice.
plain flour
white wine
chicken bouillon
grain mustard
full cream
parsley
bouquet garni
pepper and salt
rabbit
butter
olive oil
onion
garlic
leek
cream
Dust the rabbit pieces with flowing flour,
season with salt and pepper and fry them in
butter all around brown in a non-stick pan.
Use half of the leek stems and cut off the roots
and the green leaves. Cut the leeks into rings.
Cut an onion and crush a few garlic cloves. Fry
these vegetables together in a pan in some
butter.
Make a bouquet garni of parsley stems, bay
leaf and thyme. Now put all previous
preparations together in a casserole. Cover
with a glass or more of warm chicken stock
and the same amount of lukewarm white wine.
rabbit
with fried leek
and leek sauce
The rabbit does not have to swim. Stir well
and simmer for an hour under the lid until the
meat is cooked.
Meanwhile, prepare the fried leeks. Cut the
greenery off the stems but leave the roots.
From the root, cut the stems to ten
centimeters. Remove the outer leaf and halve
the leek stems lengthwise.
Place the halved stems on the cutting edge in
a preheated pan with olive oil. Bake them until
they color brown. Turn the stems over, pour
half a glass of water into the pan and cover.
Let it simmer for 10 minutes on a low heat
until done.
Back to the rabbit. Remove the meat from the
casserole roll. Put the hand mixer in the
cooking liquid and pour it through a sieve into
another pot. Add a bottle of cream and a
tablespoon of grain mustard and reduce.
Ticken the sauce if desired.
On the plate: a piece of rabbit topped with
sauce and finished with chopped parsley. In
addition, two fried leek stems. Serve with a
potato preparation of your choice.
plain flour
white wine
chicken bouillon
grain mustard
full cream
parsley
bouquet garni
pepper and salt
rabbit
butter
olive oil
onion
garlic
leek
cream
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
